Pages

One of the things that I like about the winter is that I don't have to think twice about having the oven on all hours of the day. During the summer I try to avoid turning the oven on for any reason but the winter is the perfect time for cooking meals that require a lot of oven time. I had been wanting to try cooking a pot roast for a while and this weekend I finally got around to it. Since a good pot roast requires a lot of oven time to properly roast so it is a nice weekend project. A pot roast is cooked in a liquid to keep the meat nice and moist and it is the perfect opportunity to add some flavour. I cooked the roast in red wine and beef broth along with some herbs and other seasoning. One of the things that I liked about the pot roast was that I could throw some vegetables into the pot with the roast for a super simple side dish that did not dirty any new dishes. I added the vegetables to the pot when the roast was almost done as they would have been mushy if they had been in the whole time. The pot roast turned out pretty good! The beef was nice and moist and tender and falling apart good and the sauce or gravy was nice and tasty and full of flavour. I wanted to work a green vegetable into the meal so I served the pot roast dinner with some peas with pancetta and shallots . The best part of the pot roast is all of the leftovers and I am now looking forward to using them in new and interesting ways.

mmm! sounds delicious! i've never actually made pot roast, i'm always so worried mine won't compare to my mom's. yours sounds just lovely. i agree with you about the oven. winter is the perfect time of all day roasting!

You just reminded me that I haven't made a pot roast in years. I'm going to do one this week. I used to love to mix the leftovers with mushrooms, tomatoes and a few other ingredients and serve over pasta.

I'm on board with your statement about not creating more dirty dishes, pots and pans. My girls laugh at me for washing out measuring cups and reusing them, instead of just getting another out of the cupboard; I tell them to wash the durn dishes, then talk to me.

I'm with you; I love a good pot roast, and I love running the oven during the winter.

culinspiration: The gravy is pretty much just the sauce left over from braising the pot roast that was strained and seasoned with salt and pepper. If you wanted to thicken it up you could simmer it on the stove and mix in a slurry of flour and water and simmer until it thickens.

Thank you. Your pot roast looked so good, I had to try it. I did this past weekend, and it was a huge hit with everyone. So I thought I would continue my roll and try the Pot Roast Mushroom soup. Again, another success. Your recipe was so easy to follow and the meal was amazing. Thanks again.

All I can say is yummy! I made this for dinner tonight along with the peas and bacon (I forgot to buy pancetta). The hardest part was having to deal with the wonderful smell all afternoon. Thanks for a great recipe!

I made this pot roast tonight and it turned out great. The seasonings are perfect and the smell is heavenly.

The only thing I would suggest is looking for a lean piece of roast or trimming excess fat before cooking - my gravy came out way too fatty w/o this step. To remedy this I just cooled the gravy and skimmed the solids off the top before serving which worked out well.

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.